Heat a large skillet over medium heat and add bacon slices. Cook until the bacon is cooked through and crisped on both sides, turning occasionally, about 8-10 minutes.
Remove bacon to a paper towel, leaving the bacon grease in the pan. Crumble the bacon and set aside.
Add chopped shallots and sauté in the bacon grease until tender, 1-2 minutes.
Add peas and stir until warmed through, about 1-2 minutes.
Season to taste with salt and pepper.
Serve peas with reserved crumbled bacon and grated Parmesan cheese.
I use thick-cut bacon, but any kind will do. To quickly thaw my frozen peas, I put them in a colander and run them under cold water for about a minute. Then they’re ready to add right in. If you are more partial to canned peas, you can substitute those. Or use fresh if you have some. You need about 2 1/2 cups total.